My Quang rice noodle soup is a variety of Pho (rice noodle soup). My Quang are also made from rice and soused with soup as serving. My quang is similar to Vietnam’s most popular dish Pho and chicken or pork soup (Hu tieu).
Banh com is not only one of the indispensable offerings during wedding ceremonies and ancestor-worshipping days, but is also a specialty that any visitor to Hanoi will want to buy for their friends and relatives as a present. For many years, Hang Than Street in Hanoi has been well-known for Banh com.
Banh phu the (literally “husband and wife cake”) or banh xu xe is a Vietnamese dessert made from rice with mung beans stuffing wrapped in a box made of pandan leaves. The dessert was traditionally given by a suitor but is now part of many wedding banquets.
Sticky Rice Cake Banh It is a specialty of Binh Dinh. Originating in Binh Dinh Province on the central coast, “banh it la gai” has become a veritable specialty of that region of Vietnam.
Banh khuc is a Vietnamese traditional cake. Bank khuc cake is mostly known in Northen Vietnam. It’s a rice ball made from glutinous rice, green bean, pork, spices and, most importantly, cudweed (khuc).
Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia.
Glutinous Rice Cakes are farm produce that the Giay offer their ancestors when praying to them for good health, luck, and another bumper crop. The cakes are carefully made, representing the respect and feelings of people for their ancestors.
Banh Xeo, named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet are Vietnamese savoury fried pancakes made of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts.
Although the name “cha ca” implies that it’s a fish paste, it’s actually small fillets of flaky white fish marinaded in turmeric and galangal, fried and served with generous topping of dill on a sizzling hot plate.